ROOT VEGETABLES 



pint to a quart of hot milk (according to the quan- 

 tity of potatoes used). Bake three-quarters of an 

 hour. Cold boiled potatoes may be used instead of 

 raw if preferred. 



FRENCH-FRIED POTATOES 



Peel and slice in sections, as apples are cut for 

 pies, laying them in water until needed. Heat a 

 small shallow kettle of lard to the smoking point, 

 but be careful that it does not scorch. Dry the po- 

 tatoes thoroughly and drop in the hot lard until 

 a delicate brown. They should puff up very light 

 and plump. Remove from the fire and drain on 

 brown wrapping paper before a bright fire. Sprin- 

 kle lightly with salt and if that flavour is preferred 

 a little celery-salt also and serve at once on a hot 

 dish. These are delicious and entirely suitable for 

 company at breakfasts, lunches, or teas. 



POTATO CROQUETS 



Take two cupfuls of cold mashed potatoes, season 

 with a pinch of salt, pepper, and a tablespoonful of 

 butter (also a pinch of celery-salt, if liked). Beat 

 up the whites of two eggs and work all together 



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